Currant sauce pudding
Instructions
Work one egg yolk with sugar 50 g and 30 g of butter.
Dilute with a little milk and mix 150 g of flour and 2 tablespoons semolina.
Dilute with 1 l of milk, flavoring with a packet of vanillin and grated rind of 1/2 lemon.
Bring to heat and, stirring constantly, to thicken sweet flame.
Pour the cream into a mold and make firm pudding for 2-3 hours in the refrigerator.
Unmold the pudding and pour over a jar of currant jelly diluted with 1/2 glass of water and the juice of two lemons.
Ingredients and dosing for 4 persons
- 1 egg yolk
- 50 g of sugar
- 30 g of butter
- Little of milk
- 150 g of flour
- 2 tablespoons of semolina
- 1 jar of currant jelly
- 1/2 cup of water
- 2 lemons (juice)